Leeks make a great flavour-base for all kinds of dishes. They have long, thick white stalks, with fan-shaped green leaves. The edible part is the white stem and pale green part of the stem – the upper dark green stem and leaves need to be trimmed away before cooking. Leeks have a slightly sweet, mild onion-like flavour. They should always be cooked before eating, and are used in soups, casseroles, pies, risottos and vegetable dishes.

To Buy

Look for crisp-looking leeks, with pure white stems. They shouldn’t have any splits or discoloured patches, and their leaves should be green and fresh-looking.

To Store

Store leeks in a plastic bag in the crisper section of your fridge for up to 1 week.

To Prepare

Trim away the leaves and dark green part of the stem then cut leeks in half lengthways. Slice or dice as required, then place into cold water and stand for 5 minutes. Lift leeks out of water and drain on paper towels, then use in cooking.